Lemon Pistachio Cake with Cream Cheese Frosting and Pistachio Milk Soak Recipe

If you are craving a delightful dessert that combines nutty richness with bright citrus freshness, the Lemon Pistachio Cake with Cream Cheese Frosting and Pistachio Milk Soak Recipe is an absolute showstopper. This cake’s tender crumb, soaked with a luscious pistachio milk mixture, paired with creamy, tangy frosting, is pure magic bite after bite. Whether you’re treating yourself or impressing guests, this cake is guaranteed to become your new favorite go-to for any celebration or cozy afternoon indulgence.

Ingredients You’ll Need

The beauty of this recipe lies in its simple yet carefully chosen ingredients. Each one builds layers of flavor, texture, and an inviting color palette that makes the cake both delicious and stunning. From ground pistachios adding crunch to zesty lemon that brightens every bite, every ingredient is essential.

• Pistachios (1 cup, deshelled): Ground finely to bring a rich, nutty character to the cake batter.
• All-purpose flour (2 1/4 cups): The foundation providing structure and tenderness.
• Baking powder (1 1/2 tsp): Essential for that perfect rise and fluffy crumb.
• Baking soda (1/4 tsp): Helps balance acidity from lemon and buttermilk for optimum texture.
• Salt (1/2 tsp): Enhances all flavors and balances sweetness.
• Granulated white sugar (1 1/2 cups): Sweetens and blends beautifully with lemon zest to release natural oils.
• Lemon zest (3 tbsp plus 1/2 tbsp): Bursts of citrus aroma and tang to brighten the cake and frosting alike.
• Unsalted butter (10 tbsp plus 1 cup): Softened butter creates richness in both the batter and frosting.
• Eggs (3 large, room temperature): Provides moisture, flavor, and structure.
• Vanilla extract (1 tbsp plus 1/2 tsp): Lends depth and aromatic warmth.
• Buttermilk (1 cup): Adds tender moisture and subtle tang that complements lemon perfectly.
• Pistachio milk (1/2 cup): A flavorful twist for soaking, keeping the cake incredibly moist.
• Sweetened condensed milk (1/2 cup): Enriches the soak with creamy sweetness.
• Cream cheese (8 oz, cold): Provides tangy creaminess for luscious frosting.
• Powdered sugar (2 cups): Sweetens and lightens the frosting to cloud-like perfection.
• Optional lemon curd: For swirling into frosting, adding an extra layer of zingy brightness.

How to Make Lemon Pistachio Cake with Cream Cheese Frosting and Pistachio Milk Soak Recipe

Step 1: Prepare Your Pan and Pistachios

Start by preheating your oven to 350°F (175°C). Grease and line a 9×9 inch light metal baking pan with parchment paper. Then, finely pulse 1 cup of deshelled pistachios in a food processor until they resemble a fine meal. This nutty base will be folded into the batter to give it lovely texture and flavor.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Setting these dry components aside keeps things organized and ensures even distribution when incorporated with the wet ingredients.

Step 3: Infuse Sugar with Lemon Zest

Use your fingertips to rub together the sugar and 3 tablespoons of lemon zest in a large bowl. This releases the lemon oils, which infuse the cake with fresh citrus aroma and brightness, transforming the sugar into a fragrant foundation.

Step 4: Cream Butter and Sugar Mixture

Add the softened butter to the lemon-sugar blend. Beat on high speed with a mixer for 1-2 minutes until light and fluffy. This step is key for building an airy and tender crumb in your cake.

Step 5: Add Eggs and Vanilla

Mix in the eggs one at a time on medium speed, followed by the vanilla extract. Continue beating until the batter becomes pale and smooth, about one minute. This helps develop a silky batter that bakes evenly.

Step 6: Incorporate Buttermilk and Dry Mix

Gradually alternate adding the buttermilk and dry flour mixture to the batter on low speed, mixing just until combined to avoid toughening the cake. Take care to scrape down the bowl to ensure everything blends harmoniously.

Step 7: Fold in Ground Pistachios

Gently fold in your finely ground pistachios until evenly distributed. This adds a toasty nutty flavor and delightful texture to each slice.

Step 8: Bake and Cool

Pour the batter into your prepared pan and bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 30 minutes before lifting it out using the parchment paper to cool completely on a wire rack.

Step 9: Prepare the Pistachio Milk Soak

Mix pistachio milk, sweetened condensed milk, 1/2 tablespoon lemon zest, and 1/2 teaspoon vanilla extract in a small bowl. Let it sit for 20 minutes to marry the flavors, then strain to remove zest. This soak will nourish your cake’s crumb, ensuring every bite is moist and flavorful.

Step 10: Make Pistachio Paste

Pulse 1/2 cup of pistachios in your food processor until you achieve a smooth paste similar to a nut butter. This paste enriches the frosting with authentic pistachio flavor and a velvety texture.

Step 11: Whip the Frosting

Using an electric mixer on high, beat the remaining softened butter until pale and fluffy, about 5 minutes. Add cold cream cheese and continue mixing until fully incorporated and fluffy, roughly one minute. Blend in the pistachio paste and lemon zest on medium-high speed.

Step 12: Add Powdered Sugar and Finish Frosting

Sift in the powdered sugar and mix on low speed to avoid a sugar cloud, then increase to high for a minute to achieve a fluffy, luscious frosting perfect for spreading.

Step 13: Soak and Frost the Cake

Slice off a thin top layer of your cooled cake to help it absorb the soak more efficiently. Transfer it to a serving plate and gently poke holes across the surface with a wooden spoon handle or skewer. Pour the pistachio milk soak slowly over the cake and allow it to absorb evenly.

Step 14: Frost and Serve

Spread a thick layer of the cream cheese frosting over the soaked cake using an offset spatula. To add a pop of visual interest and flavor, swirl in some lemon curd gently with the back of a spoon. Cut into 16 pieces and serve immediately for the best texture and taste.

How to Serve Lemon Pistachio Cake with Cream Cheese Frosting and Pistachio Milk Soak Recipe

Garnishes

For a stunning presentation, sprinkle chopped toasted pistachios over the frosting for crunch and color contrast. A few thin lemon zest strips or edible flowers also elevate the cake’s look making it perfect for parties or gifting.

Side Dishes

This cake pairs beautifully with a light cup of tea or a fresh citrusy cocktail. A dollop of whipped cream or a scoop of vanilla bean ice cream complements the creamy frosting and moist cake without overpowering it.

Creative Ways to Present

Try serving individual slices in delicate glass dessert plates or wrap small squares in parchment for edible favors. You can also layer the cake on a tiered stand alongside complementary desserts for a gorgeous dessert buffet.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or keep it in an airtight container and refrigerate. It will stay fresh and moist for up to four days, with all those pistachio and lemon flavors intact.

Freezing

You can freeze the unfrosted cake layer by wrapping it in plastic wrap and aluminum foil. For best results, thaw overnight in the refrigerator before soaking and frosting. The frosting is best made fresh, but you can freeze frosted slices individually for up to one month, ensuring they are well sealed.

Reheating

Bring refrigerated slices to room temperature before serving to enhance the texture and flavor. Avoid microwaving as it may affect the frosting consistency. Simply slice and enjoy with a fork, the cake will still be moist and heavenly.

FAQs

Can I substitute pistachio milk in the soak?

If you can’t find pistachio milk, almond or regular milk mixed with a touch of pistachio extract works well. The nutty essence is key to that signature soak flavor.

Is this cake gluten-free?

The original recipe uses all-purpose flour, so it’s not gluten-free. However, you can experiment with a gluten-free flour blend, making sure the texture stays moist and tender.

Can I make the frosting dairy-free?

For a dairy-free version, try vegan cream cheese and plant-based butter. The pistachio paste and lemon zest will still offer rich flavor, though texture might vary slightly.

How far in advance can I make this cake?

You can bake the cake layers and prepare the soak two days ahead, refrigerating them separately. Frost just before serving to maintain freshness and frosting texture.

What’s the best way to chop pistachios for garnish?

For garnish, lightly toast the pistachios to deepen flavor, then chop them coarsely by hand or pulse briefly in the food processor to avoid turning them into powder.

Final Thoughts

This Lemon Pistachio Cake with Cream Cheese Frosting and Pistachio Milk Soak Recipe is a labor of love that rewards you with a uniquely bright, nutty, and indulgent cake experience. It’s perfect for special occasions or whenever you want to treat yourself to something truly delicious. I promise once you bake it, this cake will become a treasured favorite you can’t wait to share again and again.

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